How to Make Semolina Bread: Recipe with Sourdough or Yeast

Remilled semolina bread is a traditional product that can be made with either sourdough or yeast, depending on your preferences and the time available. In this recipe, we will show you both versions, so you can achieve authentic flavor and perfect texture in your bread.

Ingredients for Remilled Semolina Bread

Ingredients for 2 loaves of 800g each:

• 1 kg of Proteica 14 | Remilled Durum Wheat Semolina with wheat germ
• 150 g of sourdough (if using liquid sourdough, 250 g)
• 20 g of salt
• 850 g of water
• 50 ml of Peranzana monovarietal extra virgin olive oil

For the yeast version:

• 25 g of fresh yeast (or 7 g of dry yeast)
• 850 g of water

Procedure for Bread with Sourdough

1. Dissolve the sourdough: Start by dissolving the sourdough in half of the available water (at room temperature to encourage fermentation). This step helps create a homogeneous dough.
2. Add the semolina: Gradually incorporate the remilled semolina. If kneading by hand, slowly pour in the remaining water and the extra virgin olive oil. The hydration should be slightly lower to prevent the dough from becoming too sticky (around 75-80%). If using a mixer, you can increase hydration up to 85%, adding the remaining water gradually as the machine works, resulting in a softer and more workable dough.
3. Kneading:
   a. By hand: Knead the dough with circular motions and folds for about 15-20 minutes until smooth and elastic. Be careful not to add too much water right away to avoid compromising the dough structure.
   b. With a mixer: Knead the dough at medium speed for 10-15 minutes, gradually adding the water. With a mixer, you can achieve higher hydration, resulting in a softer yet still elastic and non-sticky dough.
4. First rise: Shape the dough into a ball and let it rise in a covered container for about 3-6 hours, until it doubles in size. The rising time will depend on the room temperature.
5. Shaping: Dust your work surface with some semolina, divide the dough, and shape the loaves. Use folds to trap air and encourage good air pockets (alveolation).

Procedure for Bread with Yeast

1. Dissolve the yeast: Dissolve the yeast in half of the lukewarm water (about 30°C). This helps activate the yeast and start the fermentation process.
2. Add the other ingredients: Gradually incorporate the semolina.
   a. By hand: As with the sourdough bread, gradually add the remaining water and oil, keeping hydration around 70-75% for better dough management.
   b. With a mixer: You can handle hydration up to 80% using a mixer. Slowly pour in the remaining water as the machine kneads.
3. Rising: Cover the dough and let it rise for about 1-2 hours until it doubles in size. Yeast fermentation is faster than sourdough.
4. Shaping: Follow the same steps as with sourdough bread, dusting the surface with semolina and shaping the loaves with necessary folds to achieve good alveolation.

How to Bake Semolina Bread

1. Preheating the oven: Preheat the oven to 235°C. Before baking, make a cut on the surface of the bread to allow steam to escape during baking.
2. Adding steam: If your oven does not have a steam function, spray some water on the loaves’ surface or place a small pan of boiling water inside the oven to create humidity.
3. Baking: Bake the bread for about 45 minutes. For a harder crust, slightly open the oven door in the last 15 minutes to release moisture.

Final Tips:

Remilled semolina bread is perfect for those seeking rustic and nutritious bread. Choose the sourdough version for a more intense flavor and natural fermentation, or opt for yeast for quicker preparation.

The Importance of Quality Ingredients and Health

When it comes to bread, the quality of ingredients is essential, as what we eat has a direct impact on our health. Choosing natural ingredients, such as high-quality remilled semolina and extra virgin olive oil, not only enriches the bread’s flavor but also ensures that we are consuming healthy and nutritious food. Using selected raw materials from environmentally-friendly cultivation contributes to making bread that is both delicious and good for your well-being.

Buy Our Products

If you want to make this semolina bread at home, make sure to use the best products to achieve excellent results.
Buy now our èViva Remilled Durum Wheat Semolina with Wheat Germ and our OLIO PIANO Extra Virgin Olive Oil directly from our website, and bring the genuineness of Italian tradition to your table!